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moroccan stew with chickpeas and quinoa couscous served on a white plate
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5 from 5 votes

Moroccan Stew with Chickpeas and Quinoa Couscous

There is nothing more comforting than warming up to a bowl of this homemade Moroccan Stew. This hearty dish has sweet dried apricots, quinoa, zucchini, carrots, sweet potatoes, and chickpeas in a spiced broth. It’s perfect for a cool weather days when you want something healthy and satisfying.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course
Cuisine: Moroccan, Vegan
Servings: 6 servings
Calories: 238.8kcal
Author: Anjali Shah


  • 1/2 cup dried quinoa cooked with 1 cup of water
  • 8 dried apricots chopped
  • 1 red onion diced
  • 4 cloves garlic minced
  • 3 zucchini diced
  • 2 carrots diced (optional)
  • 1 sweet potato diced
  • 15 oz can chickpeas rinsed and drained
  • 15 oz fire roasted diced tomatoes 1 can
  • 4-8 oz veggie broth
  • 2-2 1/2 tsp Ras El Hanout
  • 1 tsp Shawarma Spice Blend
  • 1 tsp ground cumin
  • 1/2 tsp curry powder
  • 3/4 tsp salt
  • 1/8 tsp cayenne pepper
  • sprinkle of cinnamon
  • Fresh mint chopped
  • Sliced almonds


  • Soak the apricots in hot water and set aside. They will absorb the water and reconstitute while you are cooking the other ingredients.
  • Chop all of the veggies: onions, sweet potatoes, garlic, zucchini, etc.
  • Saute the onions and garlic in 2 tsp olive oil over medium heat. Let the onions cook until they have caramelized slightly. Add the rest of the ingredients: potatoes, zucchini, carrots (if using), tomatoes, chickpeas, and all of the spices. Add 4 oz veggie broth, stir to combine, and let all of the ingredients simmer on medium heat, covered, for at least 10 minutes until the potatoes and chickpeas are tender.
  • While the tagine is cooking, combine the quinoa and water in a pot, bring to a boil. Cover and simmer for 10 minutes until the quinoa is cooked. Fluff with a fork.
  • Take the apricots out of the water and chop them. Chop the mint as well.
  • Uncover the tagine and finish cooking through. Let some of the excess water boil off (if there is any). If it’s gotten dry, add a bit more vegetable broth until it’s the consistency you want. When it’s done, it will look like this:
  • Stir the apricots, mint and almonds into the quinoa, and serve.


Calories: 238.8kcal | Carbohydrates: 47.7g | Protein: 8.8g | Fat: 2.3g | Sodium: 387.9mg | Fiber: 8.3g | Sugar: 8.7g